Leftover Turkey Enchiladas

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I have leftover turkey that must be used tonight.  My family is tired of sandwiches and the other turkey meals I have been serving so it’s time to pull out the big guns, enchiladas.  We love enchiladas!!!!  They are an oft requested meal but unless I have leftover chicken it doesn’t appear on the table.  The leftover turkey is the perfect excuse for enchiladas.  Best of all I shredded all of the turkey and doubled the recipe.  The extras will be frozen and pulled out when they are requesting enchiladas and I don’t feel like making them.
The enchiladas are easy to make and adaptable.  Adjust the amount of cheese and salsa to suit your family.  I always have salsa on the table so those of us that like extra heat can add it.  Add some rice and a salad and you have a complete meal.  Oh, they are great warmed up as lunch too!! 

Leftover Turkey Enchiladas
adapted from Pace


Printer Friendly Recipe

1 onion, minced
1 tbsp butter
2 cups cooked shredded turkey
3 oz cream cheese
1-2 cups shredded mozzarella cheese
2-4 cups salsa
6 flour tortillas

Preheat oven to 350.
Spray a 9×13 pan with cooking spray

In a saute pan over low heat saute onions with butter until the onions are softened, about 10 minutes.
Add shredded turkey, cream cheese, 1 cup of mozzarella cheese, and about 2 cups of salsa.
Stir to combine.
Cook until mixture is warm and cream cheese is melted.

Spoon mixture into tortillas.
Roll and place in prepared pan.
Cover with additional salsa and mozzarella cheese.
Cover pan with foil.

Bake 25-30 minutes (remove foil with 5 minutes remaining to melt cheese)

NOTE:
Adjust salsa to your preference, adding or subtracting.
These can be frozen and cooked directly from freezer increasing cook time by 15-20 minutes.

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